These non-dairy mashed potatoes are fragrant and beautiful, and so great tasting that you don’t even need gravy.
Ingredients:
2 pounds organic russet potatoes, peeled and chopped
1 teaspoon sea salt
2 tablespoons expeller-pressed olive oil (plus ½ cup olive oil)
½ cup fresh chives, chopped
¼ cup green onions, chopped
1 cup non-dairy milk (organic soy, almond, rice, hemp, or oat)
Sea salt to taste
Non-dairy Herbed Butter (recipe below) for garnish
Method:
Fill a large stock pot with water. Add potatoes and 1 teaspoon sea salt, and slowly bring to a boil. Allow potatoes to simmer, over medium-high heat, for 30 minutes, or until potatoes are soft when a fork is inserted. Drain potatoes.
In a separate pan, sauté chives and green onions in 2 tablespoons olive oil for about 3 minutes, or until soft. Remove from heat.
Add chives, onions, milk, olive oil, and sea salt to potatoes, and then mash with a fork or whip with a hand mixture until desired consistency. Add a bit more milk, if desired.
Transfer potatoes to a serving bowl. Garnish with small scoops of Non-dairy Herbed Butter, to be mixed into potatoes as serving. Or, serve alone and provide Non-dairy Herbed Butter as an accompaniment.
Recipe by Food + Chef at http://foodpluschef.com/2015/a-vegan-thanksgiving/